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Overhead shot of zaatar and cheese manakish on a wooden board, with fresh cut tomato and cucumber on the side.
5 from 22 votes

Manakish

Baked golden and crispy Manakish is a Middle Eastern flatbread topped with fragrant zaatar or salty cheese, perfect for breakfast or lunch!
Author Diana
Servings 8 manakish
Prep Time 20 minutes
Cook Time 10 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours

Equipment

Ingredients

  • ¾ cup water 120°F-130°F (49°C-55°C)
  • 2 teaspoons (6 g) instant yeast
  • 3 cups (360 g) all purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ¼ cup (60 ml) extra virgin olive oil plus 1 tablespoon of oil for oiling the bowl

Zaatar filling:

Cheese filling

  • ½ cup shredded mozzarella cheese
  • ½ cup feta cheese crumbled

Instructions

  • Start by activating the yeast in the warm water, stirring until it's fully dissolved. Let the mixture sit for about 10 minutes until bubbles form.
  • In a stand mixer bowl, combine the flour, salt, sugar, and olive oil. Then, add in the yeast and water mixture. Using the dough hook attachment, knead the dough until all ingredients are incorporated. If needed, add a tablespoon or two of water and continue kneading until you have a smooth, elastic dough.
  • Drizzle the extra olive oil over the dough, ensuring it's coated all around. Cover the bowl with plastic wrap or a towel and let it rise in a warm area until it doubles in size, which should take around an hour.
  • Once the dough has risen, transfer it to a lightly floured surface and divide it into 6-8 equal portions. Shape these into balls, cover with a towel, and let them rest for another 20-30 minutes.
  • As the dough rests, get your fillings ready. Mix the zaatar with olive oil for one filling, and combine the two cheeses for the other.
  • Preheat your oven to 450°F/230°C and line a baking sheet with parchment paper.
  • Roll each dough ball into a thin, round disc (about 8 inches in diameter). Spread 1-2 tablespoons of the zaatar mixture on half of the discs, and sprinkle the cheese mixture over the other half.
  • Bake the flatbreads in the preheated oven for about 10 minutes, or until they're fully cooked. If you're using a pizza oven, it will take approximately 2 minutes to cook. Serve the flatbreads while they're still warm.

Notes

  • Yeast Activation: Ensure your yeast isn't expired and use warm water for activation. Warm water must be at 120°F-130°F (49°C-55°C) temperatures.
  • Knead Moderately: Stop kneading when the dough becomes smooth and elastic. Over-kneading may lead to tough and dense bread.
  • Rising Time: Allow the dough sufficient time to double in size for a light and fluffy texture.
  • Topping Balance: Resist the urge to overload the toppings; too much can prevent proper baking.
  • Serving: Enjoy your Manakish warm and fresh from the oven. Slice them with a pizza cutter before serving.
  • Short-term Storage: Store baked Manakish at room temperature in an airtight container for 2-3 days.
  • Long-term Storage: They last up to a week in the fridge or three months in the freezer. Thaw frozen Manakish in the fridge and reheat at 350°F/180°C for best results. You can microwave them, but they won't be as crispy.

Nutrition

Serving: 1manousheh | Calories: 452kcal | Carbohydrates: 48g | Protein: 10g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 14mg | Sodium: 308mg | Potassium: 211mg | Fiber: 8g | Sugar: 2g | Vitamin A: 649IU | Vitamin C: 7mg | Calcium: 370mg | Iron: 21mg
Find it online: https://littlesunnykitchen.com/manakish/